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Ingredients
Empanadas filling
- 30 g olive oil
- 250 g onion, cut in halves
- 1 garlic clove
- 1 tsp fine sea salt
- 100 g cherry tomatoes, halved
- 100 g red pepper, cut in pieces
- 50 g green olives, pitted, halved
- 100 g carrot, cut in pieces
- 1 - 2 pinch ground black pepper
Empanadas dough
- 400 g plain flour
- 1 tsp fine sea salt
- 120 g unsalted butter, in pieces
- 1 medium egg
- 110 g water, plus extra for wetting
- 1 tsp white vinegar (optional)
- egg yolk, for brushing
- Nutrition
- per 1 piece
- Calories
- 689 kJ / 165 kcal
- Protein
- 3 g
- Carbohydrates
- 16 g
- Fat
- 10 g
- Saturated fat
- 4 g
- Fiber
- 1.4 g
- Sodium
- 164 mg
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